Tuesday, September 29, 2015

Stuffed Green chilly pickle

Select large sized thick fleshed peppers , which is easier to stuff and also less spicy compared to the small thin variety .Peppers with the stem still attached is best .
For  vegetables like chilies , eggplants - you can gauge the freshness by checking the attached stem. Fresh green plump stem signifies a fresh product.

Ingredients :

  1. Chilly - 25 whole 
  2. Corriander seeds - 2 tbsp
  3. Fennel seeds - 1 tbsp
  4. Mustard seeds - 1 tsp
  5. fenugreek seeds - 1/2 tsp
  6. black peppercorns - 1/2 tsp
  7. ginger garlic paste - 1 tbsp
  8. mustard oil - 1/2 cup 
  9. Turmeric powder - 1/2 tsp
  10. Asafotieda - 1 tsp 
  11. salt - to taste (about 2 tsp)
  12. Vinegar - 2 tbsp


Wash the chillies and drain the water . Spread it out on a clean towel to air dry .
Once it is completely dried , make a slit on one side keeping the stem and other side intact , like how you would do to stuff a chilly .
Dry roast all of the spices ( corriander seeds ,fennel, mustard,fenugreek,pepper & Asafotieda)
Once it cools down - crush it into a coarse powder and keep aside.Add the turmeric powder into this and mix well.
Heat all of the oil in a small frying pan . Add in the green chillies a few at a time and fry for a minute each .Do not cook the chillies but just wilt it slightly until it turns a bright green .( 30 secs - 60 secs)
remove and keep aside. Once all the chillies are fried , add the ginger garlic paste into the oil and saute until the raw smell is gone.
Turn the flame off and while the oil is still hot ,pour half of the oil into the spice mix .
mix with a spoon , add the salt and vinegar and mix well.taste for salt and sourness.add more if required.
let it cool down - just enough to handle .
stuff each of the slit chilly with the spice masala .
Arrange the chillies in a clean dry glass bottle.
Pour the remaining oil on top and allow to cool completely.
This can be stored at room temperature for 2-3 months, make sure you use clean dry spoon when using the pickle.

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